|Quote, originally posted by detour1999 »|
|Take the fresh tofu (get firm or extra firm... I wouldn't really recommend a silken for this...) cut it latereally into two or three flat "sheets" (about 3/4" thick) lay it flat on a clean kitchen towel, wrap it up, put a cutting board on it and put a couple cans on top (or a small kitchen appliance...) and let it sit for an hour or two.. that'll drain all the excess water out. Take your pressed tofu sheets and cut them into cubes (about 3/4" cubed) and marinate them in the marinade... for a while. Then lay it all out on a baking sheet with sides (so you don't spill the excess sauce) bake it for about 20 minutes, flipping them over after about 10 minutes.|
Then, at this point (after baking) lightly fry them w/ very little oil (grapeseed doesn't have a strong taste to detract from the marinade... and it's really good for you.) Stirfry up some veggies and stir in the baked/lightly fried tofu and serve ofer Jasmine rice...
I really like this idea because it seems like it would make the tofu dry and crispy, like you get at restaurants. However, this is pretty time consuming for a weeknight dinner. Is it possible to do the baking part ahead of time, refrigerate, then fry up a day or three later?
Bigelliot, I would love to see your manicotti/stuffed shells recipe using tofu.
Modified by mgratzer at 12:11 PM 1-27-2004